Preparation and characterization of nanoemulsions of curcumin and echium oil

Aslı Inal, Hande Yenipazar, Neşe Şahin-Yeşilçubuk*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

The search for the plant origin bioactive compounds is increasing over animal origin compounds. Echium oil (EO) contains high amounts of plant based omega-3 fatty acids. Moreover, curcumin addition may increase the release of these omega-3 fatty acids during digestion. The study's objective is to determine the bioaccessibility of curcumin in simulated intestinal digestion conditions and the release behavior of fatty acids of echium oil from nanoemulsions. We prepared curcumin and EO nanoemulsions with a microfluidizer using two different concentrations of surfactant, Tween 80 (5% and 10%). Emulsion stability tests, antioxidant analysis, in vitro oil release and fatty acid composition assays were conducted. Results showed that curcumin-containing nanoemulsions provide higher radical scavenging activity than the EO nanoemulsions. In addition, in vitro bioaccessibility of curcumin after in vitro simulated intestinal digestion was calculated as 35.5%. Gas chromatography results of the digested nanoemulsions revealed that curcumin addition decreases oleic acid release while increasing stearidonic acid (SDA) release.

Original languageEnglish
Article numbere08974
JournalHeliyon
Volume8
Issue number2
DOIs
Publication statusPublished - Feb 2022

Bibliographical note

Publisher Copyright:
© 2022 The Author(s)

Keywords

  • Curcumin
  • Echium oil
  • In vitro bioaccessibility
  • Nanoemulsion
  • Omega-3 fatty acids

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